Plant Based French Onion Soup Recipes

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VEGETARIAN FRENCH ONION SOUP



Vegetarian French Onion Soup image

Most French onion soup recipes call for beef stock, but substituting mushroom broth instead creates a surprisingly rich soup, full on flavor - without the meat. Could become a staple recipe in vegetarian or meat-loving households! A long cooking time and savory ingredients mean this soup is pretty darn rich. Add in the toasted baguette slices and all that gooey Gruyere... this soup is definitely the main course. Serve alongside a crisp, green salad.

Provided by Erin Marie

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Onion Soup Recipes     French Onion Soup Recipes

Time 2h30m

Yield 4

Number Of Ingredients 18

2 tablespoons salted butter
2 tablespoons olive oil
2 large red onions, thinly sliced
2 large sweet onions, thinly sliced
2 teaspoons kosher salt
1 teaspoon white sugar
4 cups mushroom broth (such as Pacific Foods™)
⅔ cup fino dry sherry
1 tablespoon vegan Worcestershire sauce (such as The Wizard's)
2 teaspoons dried parsley
2 teaspoons herbes de Provence
2 bay leaves
1 tablespoon balsamic vinegar
1 (1 ounce) piece Parmesan cheese rind
salt and ground black pepper to taste
8 French baguette slices
¾ cup grated Gruyere cheese
½ cup grated Parmesan cheese

Steps:

  • Melt butter and olive oil in a pot over medium heat. Add red onions and sweet onions; sprinkle with kosher salt and sugar. Cook, stirring frequently, until onions are very tender and caramelized, about 45 minutes.
  • Pour mushroom broth, sherry, Worcestershire sauce, parsley, herbes de Provence, and bay leaves into onion mixture. Bring to a simmer and cook over medium-low heat for 45 to 60 minutes.
  • Reduce heat to low and remove bay leaves. Pour balsamic vinegar into soup and adjust seasoning. Mix well.
  • Place Parmesan cheese rind in the center of the pot and submerge, but do not stir. Cook soup for an additional 20 minutes.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Arrange bread slices on a baking sheet.
  • Broil bread slices in the preheated oven for 2 to 3 minutes per side. Remove from the oven and set aside.
  • Carefully remove cheese rind from the pot and discard.
  • Fill 4 oven-safe bowls evenly with soup and sprinkle each with a light layer of grated Gruyere cheese and Parmesan cheese. Top each with 2 bread slices and sprinkle each with remaining Gruyere cheese and Parmesan cheese. Place bowls on a baking sheet.
  • Broil soup in the preheated oven until cheese is browned and bubbling, 3 to 5 minutes.

Nutrition Facts : Calories 477.6 calories, Carbohydrate 36.5 g, Cholesterol 56.1 mg, Fat 25.9 g, Fiber 3.4 g, Protein 21.1 g, SaturatedFat 12.4 g, Sodium 1908.2 mg, Sugar 10.5 g

FRENCH ONION SOUP RECIPE BY TASTY



French Onion Soup Recipe by Tasty image

Here's what you need: olive oil, butter, yellow onion, salt, sugar, flour, beef stock, white wine, ground sage, whole bay leaf, french bread, cognac, swiss cheese, pepper, parmesan cheese

Provided by Tasty

Categories     Lunch

Yield 4 servings

Number Of Ingredients 15

4 tablespoons olive oil
2 tablespoons butter
6 cups yellow onion, thinly sliced
1 teaspoon salt
½ teaspoon sugar
3 tablespoons flour
6 cups beef stock
1 cup white wine
½ teaspoon ground sage
1 leaf whole bay leaf
1 loaf french bread, or baguette
3 tablespoons cognac, optional
12 oz swiss cheese, grated
pepper, to taste
4 oz parmesan cheese, grated

Steps:

  • In a large pot over medium-low heat, heat olive oil and add butter. Once the butter is melted, stir the onions and coat with oil and butter.
  • Cover and cook for 20 minutes, checking occasionally.
  • Turn up the heat to medium-high. Add ½ tsp salt and sugar. Stir and keep cooking until onions are brown and caramelized. (the bottom of the pan will develop some browning, it's very important!)
  • Stir in flour one tablespoon at a time and cook for about 30 seconds.
  • Preheat Oven To 325˚F (160˚C).
  • Add 1 cup (235 ml) of the beef broth. Use a whisk to scrape up (deglaze) the browned bits stuck on the bottom of the pan.
  • Add the remaining five cups of beef stock, wine, sage and bay leaf. Bring to a boil. Reduce heat and simmer, uncovered, for 40 minutes.
  • In the meantime, cut the french bread or baguette into ½ inch (10 mm) thick pieces. Brush with oil on both sides and bake at 325˚F (160˚C) for 30 minutes, flipping halfway. Once they are done, increase oven temperature to 350˚F (175˚C).
  • Add optional ingredients.
  • In an oven safe bowl, pour the onion soup, filling about ¾ of the way full. Top with a piece of baked french bread, and generously sprinkle swiss and parmesan on top.
  • Bake for two to three minutes or until the cheese has melted completely and become slightly golden.
  • Enjoy!

Nutrition Facts : Calories 1549 calories, Carbohydrate 167 grams, Fat 64 grams, Fiber 8 grams, Protein 45 grams, Sugar 38 grams

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